(WSVN) - A classic Italian dish made with just a handful of ingredients. That’s what’s cooking, as we grab a Bite with Belkys.

The Chef: Anthony Vitolo
The Restaurant: Vitolo, Fort Lauderdale
The Dish: Linguine Vongole

12 shucked middle neck clams
6 oz linguine pasta
white wine
1 oz chicken stock
parsley – chopped
black pepper
extra virgin olive oil
garlic cloves

Method of Preparation:

  • In a bowl, add 12 shucked clams, 1 oz white wine, 1 oz chicken stock and pinch of black pepper.
  • In a pan, take 2 garlic cloves with olive oil on medium-high heat until garlic is golden brown (approx. 1 min).
  • Remove pan from heat and add pinch of parsley (to avoid heat sparking).
  • Add bowl with clams to pan and return to heat and add partially cooked linguine.
  • Cook for about 3 minutes until sauce reduces and pasta is cooked.

To Plate:

  • Plate, and garnish with olive oil and parsley.

551 N Fort Lauderdale Beach Blvd.
Fort Lauderdale, FL 33304

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